Assistant Executive Steward

Supervise daily kitchen utility operations, including dish room, night cleaning, and banquet plating. Order supplies, verify equipment and tool availability, and conduct china, glass, and silver inventories. Schedule staff, monitor productivity, and manage payroll administration while maintaining budgets and operating statements. Train employees on breakdown procedures for banquets and restaurants, verify food handling certifications, and ensure compliance with Health Department policies. Coordinate with banquet chefs and maitre'd for food running, interact with vendors, and inspect work areas for service standards. Lead the team by example, address performance issues, and foster continuous improvement in guest satisfaction and departmental goals.